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Macadamia Coconut Crusted Fish
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Serving Size -
6
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Prepared By -
DnD
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Recipe Rating
* * * * *
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6 pieces (about 6 oz each) skinless fish fillets, mahi mahi, or cod each about 3/4-inch thick |
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1/2 cup dry roasted macadamia nuts, finely chopped |
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1/2 cup panko breadcrumbs |
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1/4 cup flaked or shredded sweetened coconut |
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2 tablespoons chopped fresh cilantro, chive or parsley (or a combination), optional |
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1/4 teaspoon ground ginger |
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2 egg whites (from real eggs) |
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2 tablespoons vegetable oil |
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Heat oven to 450 degrees. Pat fish dry. Sprinkle with 1/4 teaspoon salt and pepper to taste. Put flour in a shallow dish. Mix chopped nuts, breadcrumbs, coconut, herbs, and ginger in a shallow dish. Put egg whites into another shallow dish; beat lightly with a fork until frothy.
Dip fish into flour then egg whites; let excess drip off. Coat fish on all sides in breadcrumb mixture. Can be made in advance and stored in refrigerator for up to 1 hour.
Heat oil in large, well-seasoned cast-iron (or nonstick) ovenproof skillet over medium-high. Add fish in a single uncrowded layer (use two skillets if necessary). Cook until golden, about 2 minutes. Gently flip fish; put into oven. Cook until crisped and fish is nearly firm, 5 to 7 minutes.
Transfer to heated serving plates. Serve with lime wedges and topped with pineapple relish.
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